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Maya's Kitchen

Thursday, August 2, 2012. 1 Red Onion - Sliced - 2. 2 Whole Eggs - 3. 3 Chilli Powder - 1/2 tsp. 4 Pepper Powder - Pinch. 5 Salt - as reqd. 6 Coconut Oil - 2 -3 tsp. 7 Curry Leaves - 2 stems. 1 Hard Boil Eggs, Peel and the shell, and cut them into half and keep aside. 2 In a pan add coconut oil. Add Sliced Onion, Chilli Powder, Pepper, salt, curry leaves. 3 Saute Onions till golden brown. 4 Add Sliced eggs, lower the flame and roast for 5 more minutes. Thursday, August 02, 2012. Turmeric powder - 1/2 tsp.

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Maya's Kitchen | mayagopu.blogspot.com Reviews

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Thursday, August 2, 2012. 1 Red Onion - Sliced - 2. 2 Whole Eggs - 3. 3 Chilli Powder - 1/2 tsp. 4 Pepper Powder - Pinch. 5 Salt - as reqd. 6 Coconut Oil - 2 -3 tsp. 7 Curry Leaves - 2 stems. 1 Hard Boil Eggs, Peel and the shell, and cut them into half and keep aside. 2 In a pan add coconut oil. Add Sliced Onion, Chilli Powder, Pepper, salt, curry leaves. 3 Saute Onions till golden brown. 4 Add Sliced eggs, lower the flame and roast for 5 more minutes. Thursday, August 02, 2012. Turmeric powder - 1/2 tsp.

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7 egg roast

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9 for tempering

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Maya's Kitchen | mayagopu.blogspot.com Reviews

https://mayagopu.blogspot.com

Thursday, August 2, 2012. 1 Red Onion - Sliced - 2. 2 Whole Eggs - 3. 3 Chilli Powder - 1/2 tsp. 4 Pepper Powder - Pinch. 5 Salt - as reqd. 6 Coconut Oil - 2 -3 tsp. 7 Curry Leaves - 2 stems. 1 Hard Boil Eggs, Peel and the shell, and cut them into half and keep aside. 2 In a pan add coconut oil. Add Sliced Onion, Chilli Powder, Pepper, salt, curry leaves. 3 Saute Onions till golden brown. 4 Add Sliced eggs, lower the flame and roast for 5 more minutes. Thursday, August 02, 2012. Turmeric powder - 1/2 tsp.

INTERNAL PAGES

mayagopu.blogspot.com

1

Maya's Kitchen: January 2010

http://mayagopu.blogspot.com/2010_01_01_archive.html

Sunday, January 17, 2010. Ripe Plantain Fry ( Pazham pori). 1 Ripe plantains(Nenthrapazham/Yethakka) - 2. 2 Turmeric powder - 1/4 tsp. 3 Salt - 1/4 tsp. 4 All-purpose flour(Maida) - 1 cup. 5 Rice powder - 1/2 cup. 6 Sugar -2 tsp or more depends on the sweetness of plantain. 7 Baking Powder a pinch. 8 Water – as needed for a semi thick batter. 9 Oil for Deep Frying. 1 Mix together all the ingredients expect plantain. 2 Cut the plantain into 3 equal portions and slice each portion again into 3. 2 Curry Lea...

2

Maya's Kitchen: February 2008

http://mayagopu.blogspot.com/2008_02_01_archive.html

Friday, February 29, 2008. Chicken Biriyani - Malabar Style. Basmati rice - 4 cups. Onion - 3 2 nos. Chopped Garlic - 4 tbsps. Chopped Ginger - 4 tbsps. Green chillies - 6-8 nos. Poppy seed/Khuskhus - 2 teaspoons. Aniseed(Perinjeerakam) powder - 1 tsp. Grated coconut - 2 tbsp. Coriander leaves - 1 bunch. Mint leaves - 1 small bunch. Fresh Curry leaves - 2 sprigs. Turmeric Powder - 1/2 tsp. Coriander Powder - 1/2 tsp. Ginger Paste - 1/4 tsp. Garlic Paste - 1/4 tsp. Biriyani masala - 1 teaspoons. 2 In a sa...

3

Maya's Kitchen: January 2009

http://mayagopu.blogspot.com/2009_01_01_archive.html

Wednesday, January 7, 2009. Kappa Varattiyathu (Tapioca Curry). Kappa Varattiyathu is an authentic kerala dish. Combination is Fish curry . I love it . I was in Kannur for 4 years of my life and there its a very famous dish. I had tasted many versions of this dish. In our hostel at least once in a week we get kappa and fish curry . Yummy! For vegetarians this dish goes very well with ulli chammanthi too . Or by its own. Thinking about it makes my mouth watery. Coconut grated - 1/2 cup. Green Chilli - 2-3.

4

Maya's Kitchen: Mambazha Pulissery - Ripe Mango Curry

http://mayagopu.blogspot.com/2012/08/mambazha-pulissery-ripe-mango-curry.html

Thursday, August 2, 2012. Mambazha Pulissery - Ripe Mango Curry. Ripe Mango(Mambazham) - 1 or 2 no. Turmeric powder - 1/2 tsp. Chilly powder - 1 tsp. Salt - To taste. Jaggery - 1 or 2 piece. Green chillies - 1 no. Coconut(grated) - 1 cup. Cumin seeds(Jeerakam) - 1 tsp. FenuGreek(Uluva) - a pinch. Yoghurt/Curd - 1 cup. Coconut Oil - 2 tbsp. Mustard seeds - 1/4 tsp. Red Chillies - 3-4 nos. Curry Leaves - 1 stem. Fenugreek(Uluva) seeds - a pinch. 4) Remove from the fire. 6) Heat oil in a pan. My Treasure&#4...

5

Maya's Kitchen: Dry Egg Roast

http://mayagopu.blogspot.com/2012/08/dry-egg-roast.html

Thursday, August 2, 2012. 1 Red Onion - Sliced - 2. 2 Whole Eggs - 3. 3 Chilli Powder - 1/2 tsp. 4 Pepper Powder - Pinch. 5 Salt - as reqd. 6 Coconut Oil - 2 -3 tsp. 7 Curry Leaves - 2 stems. 1 Hard Boil Eggs, Peel and the shell, and cut them into half and keep aside. 2 In a pan add coconut oil. Add Sliced Onion, Chilli Powder, Pepper, salt, curry leaves. 3 Saute Onions till golden brown. 4 Add Sliced eggs, lower the flame and roast for 5 more minutes. Thursday, August 02, 2012. Are you from Kannur?

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culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: February 2008

http://culinarydelightsofkerala.blogspot.com/2008_02_01_archive.html

Culinary Delights of Kerala. Chicken Biriyani - Malabar Style. Posted by Rini Raj. Basmati rice - 4 cups. Onion - 3 2 nos. Chopped Garlic - 4 tbsps. Chopped Ginger - 4 tbsps. Green chillies - 6-8 nos. Poppy seed/Khuskhus - 2 teaspoons. Aniseed(Perinjeerakam) powder - 1 tsp. Grated coconut - 2 tbsp. Coriander leaves - 1 bunch. Mint leaves - 1 small bunch. Fresh Curry leaves - 2 sprigs. Turmeric Powder - 1/2 tsp. Coriander Powder - 1/2 tsp. Ginger Paste - 1/4 tsp. Garlic Paste - 1/4 tsp. Curd - 1 cup.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: Sambar (Lentil & vegiie Soup) Without coconut

http://culinarydelightsofkerala.blogspot.com/2009/01/sambar-is-most-common-dish-in-kerala.html

Culinary Delights of Kerala. Sambar (Lentil and vegiie Soup) Without coconut. Posted by Rini Raj. For Sambar u can add a variety of vegetables. The most commonly added ones are Brinjal, Potato, Bitter Gourd, DrumSticks, Ash gourd ( Kumblanga) , Lady's Finger, Carrot, Yam ( Chembu) . Adding 2-3 pieces of bitter gourd ( kaypakka) to sambar really enhances the taste of the dish. Mixed Vegetables cut into medium pieces - 2 cup. Tamarind - Gooseberry sized ball - put it in water ahead of time. Red chilli - 1-2.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: Kappa Varattiyathu (Tapioca Curry)

http://culinarydelightsofkerala.blogspot.com/2009/01/kappa-varattiyathu-tapioca-curry.html

Culinary Delights of Kerala. Kappa Varattiyathu (Tapioca Curry). Posted by Rini Raj. Kappa Varattiyathu is an authentic kerala dish. Combination is Fish curry . I love it . I was in Kannur for 4 years of my life and there its a very famous dish. I had tasted many versions of this dish. In our hostel at least once in a week we get kappa and fish curry . Yummy! For vegetarians this dish goes very well with ulli chammanthi too . Or by its own. Thinking about it makes my mouth watery. Coconut grated - 1/2 cup.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: January 2009

http://culinarydelightsofkerala.blogspot.com/2009_01_01_archive.html

Culinary Delights of Kerala. Kappa Varattiyathu (Tapioca Curry). Posted by Rini Raj. Kappa Varattiyathu is an authentic kerala dish. Combination is Fish curry . I love it . I was in Kannur for 4 years of my life and there its a very famous dish. I had tasted many versions of this dish. In our hostel at least once in a week we get kappa and fish curry . Yummy! For vegetarians this dish goes very well with ulli chammanthi too . Or by its own. Thinking about it makes my mouth watery. Coconut grated - 1/2 cup.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: March 2008

http://culinarydelightsofkerala.blogspot.com/2008_03_01_archive.html

Culinary Delights of Kerala. Posted by Rini Raj. Basmati Rice - 4 cups. Onion medium size - 2 nos. Frozen peas - 2 cups. Diced Carrot - 1 cup. Cinammon - 1 stick. Cardamom - 3 nos. Cloves - 2 nos. Bay Leaf - 2 nos. Pepper powder - 1 tsp. Lemon Juice - 2 Tbsp. Cashew - 10-20 nos. Raisin - for garnishing. Ghee/Oil - 3 tsp. Salt - As reqd. Soak Basmati Rice in water for 30 mnts prior to cooking. After 30 mnts drain the rice well. Add frozen peas, carrot and pepper powder and stir fry for another 2 mnts.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: Chicken Varattiyathu

http://culinarydelightsofkerala.blogspot.com/2009/01/chicken-varattiyathu.html

Culinary Delights of Kerala. Posted by Rini Raj. Chicken Varattiyathu is similar to chicken curry but roasted more with more onions and till the gravy is dark brown in color. Chicken tastes good when made in Olive oil or Seasame Oil (Nallenna) rather than in coconut oil. This recipe taste its best when prepared ahead of time. Chicken - 1kg small pieces. Onion - 4 nos. Tomato - 1 no. Cilantro - a bunch. Curry leaves - lot. Garlic - 4-5 cloves. Ginger - a 2 inch piece. Green Chilli - 2-3. Bay leaf - 1.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: My New Recipe Blog

http://culinarydelightsofkerala.blogspot.com/2009/07/my-new-recipe-blog.html

Culinary Delights of Kerala. My New Recipe Blog. Posted by Rini Raj. Here's my new blog - Maya's Kitchen with the same old recipes and many more. from around the world. All friends happy new year dont forget visit my blog too and your site is so good I always visit it everyday, you update so quick! January 6, 2010 at 10:42 AM. Subscribe to: Post Comments (Atom). My New Recipe Blog.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: Palak Paneer (Spinach & Cottage cheese)

http://culinarydelightsofkerala.blogspot.com/2009/01/palak-paneer-spinach-cottage-cheese.html

Culinary Delights of Kerala. Palak Paneer (Spinach and Cottage cheese). Posted by Rini Raj. Palak Paneer is a rich and creamy curry that goes best with Naan, roti or even rice. Its very delicious and nutritious. Its a combination of spinach, paneer (Cottage cheese) and heavy cream. Spinach is high in Iron and Cottage cheese is high on proteins. Its easy to prepare. For a healthy version of the recipe replace cottage cheese with Tofu . And instead of heavy cream add fat free milk. Garlic - 2-3 cloves.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: July 2009

http://culinarydelightsofkerala.blogspot.com/2009_07_01_archive.html

Culinary Delights of Kerala. My New Recipe Blog. Posted by Rini Raj. Here's my new blog - Maya's Kitchen with the same old recipes and many more. from around the world. Links to this post. Subscribe to: Posts (Atom). My New Recipe Blog.

culinarydelightsofkerala.blogspot.com

Culinary Delights of Kerala: Mango Pie ( No Bake)

http://culinarydelightsofkerala.blogspot.com/2009/01/mango-pie-no-bake.html

Culinary Delights of Kerala. Mango Pie ( No Bake). Posted by Rini Raj. 1- 8 oz. cream cheese. 1 - 8 oz. cool whip. 16 fl oz mango pulp. 16 oz mango chunks or ripe mango sliced. 1 pre-made pie crust. 2 packets no flavor gelatin. This is so tempting. will sure try this out. happy to follow you and it is my first time here. do visit me http:/ cooklikepriya.blogspot.co.uk/. August 20, 2012 at 7:42 AM. Subscribe to: Post Comments (Atom). Kappa Varattiyathu (Tapioca Curry). Mushroom - Egg Masala.

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Maya's Kitchen

Thursday, August 2, 2012. 1 Red Onion - Sliced - 2. 2 Whole Eggs - 3. 3 Chilli Powder - 1/2 tsp. 4 Pepper Powder - Pinch. 5 Salt - as reqd. 6 Coconut Oil - 2 -3 tsp. 7 Curry Leaves - 2 stems. 1 Hard Boil Eggs, Peel and the shell, and cut them into half and keep aside. 2 In a pan add coconut oil. Add Sliced Onion, Chilli Powder, Pepper, salt, curry leaves. 3 Saute Onions till golden brown. 4 Add Sliced eggs, lower the flame and roast for 5 more minutes. Thursday, August 02, 2012. Turmeric powder - 1/2 tsp.

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